Recipe by Annacia
A perfect combination of crunchy toffee, almonds and a touch of chocolate. Drizzle it with a little melted chocolate, if you want.
Top Review by I'mPat
Made this for the DS to take to his music recreation group were it was enjoyed. Glad I spent $6.50 on a candy thermometer as it took nearly 30 minutes before mine got to hard-crack (300F) stage. I did have to used golden syrup for the corn syrup as we can't get corn syrup here. When making again I think I need to distribute it over two pans, for though I used the largest one I have (lamington/jelly roll size) I felt it was to thick. Thank you wicked cook 46, made for 123 Hit Wonders.
- 1 tablespoon vegetable oil
- 2 cups granulated sugar
- 1 1⁄2 cups butter, cubed
- 1⁄4 cup water
- 3 tablespoons light corn syrup
- 1⁄4 cup cocoa powder
- 1 cup whole blanched almond, toasted
Directions See How It's Made
- Spread oil on large rimmed baking sheet; set aside.
- In large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring occasionally, until candy thermometer registers 300°F (150°C) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes.
- Remove from heat.
- Whisk in cocoa; stir in almonds.
- Quickly spread as thinly as possible on prepared pan.
- Let cool completely.
- Break into pieces.
- Make-ahead: Store layered between waxed paper in airtight container at room temperature for up to 1 month).